It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

i think you can get heavier bark with it beacause you can pretty much get 2 to 3 times more rub to stick. put rub on the meat, put rub in the mustard and then apply, recoat with more rub. :Di should sell rub with those directions)for what its worth i dont do all that with brisket, but i do with pork butt

I have done both without noticing any difference. I can see why it allows you to get a thicker coating as our poor fisherman above noted. I typically apply 3 coatings of rub at 24 hours, 2 hours and cook time. This allows the rub to hydrated and become tacky, which allows more rub to be adhere. Yum Yum.

I have done both without noticing any difference. I can see why it allows you to get a thicker coating as our poor fisherman above noted. I typically apply 3 coatings of rub at 24 hours, 2 hours and cook time. This allows the rub to hydrated and become tacky, which allows more rub to be adhere. Yum Yum.

This is my method without mustard (sometimes just day before and when it comes out of the fridge)

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.

I use mustard because I always have, but have done a butt or two without it. The taste to me was not really different, but getting the rub to stick was much easier with the mustard. I also graze through the fridge looking for old mustards, samplers or some of those designer flavours we didn't care for too much and use them up. The last butt had chardonnay Dijon, chipotle and key lime on it - actually smelled pretty good.